Kimchi Pancakes (Kimchijeon)

Ingredients

• 1 cup Kimchi
• 1 cup All-purpose flour (gluten-free blend)
• 3/4 cup Water
• 1 large Egg
• 2 stalks Scallions
• 2 tbsp Vegetable oil
• 2 tbsp Soy sauce (wheat-free tamari)
• 1 tbsp Rice vinegar
• 1 tsp Sesame seeds

Instructions

1. 1On a clean cutting board, use a sharp knife to chop the 1 cup of kimchi into 1/2-inch pieces. Slice the 2 stalks of scallions into thin rounds.
2. 2In a large mixing bowl, combine the 1 cup of all-purpose flour (gluten-free blend), 3/4 cup of water, and 1 large egg. Whisk these ingredients together until the batter is smooth and free of lumps. Add the chopped 1 cup of kimchi and the sliced 2 stalks of scallions to the batter, then stir with a spoon or spatula until all ingredients are evenly distributed.
3. 3In a small bowl, combine the 2 tablespoons of soy sauce (wheat-free tamari), 1 tablespoon of rice vinegar, and 1 teaspoon of sesame seeds. Stir until well mixed and set the bowl aside.
4. 4Place a 10-inch or 12-inch skillet or frying pan over medium heat, which is approximately 300-325°F (150-160°C). Add 2 tablespoons of vegetable oil to the skillet and let it heat for 1 to 2 minutes until it shimmers slightly.
5. 5Pour half of the prepared batter into the hot skillet, using the back of a spoon or spatula to spread it evenly into a thin, round pancake about 8 to 10 inches in diameter. Cook for 3 to 4 minutes on the first side, until the edges appear set and the bottom is golden brown and crispy when gently lifted with a spatula.
6. 6Carefully slide a wide spatula under the pancake and flip it over to the second side. Cook for another 3 to 4 minutes, until this side is also golden brown and crispy. Transfer the cooked pancake to a cutting board and repeat the previous two steps with the remaining batter to cook a second pancake.
7. 7Cut each cooked pancake into 6 to 8 wedges using a knife. Serve the warm kimchi pancakes immediately with the prepared dipping sauce.

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